It is a misconception that a red wine should be served at room temperature, which would put it somewhere near 70 degrees.
On the contrary, all reds benefit from being served slightly colder than room temperature–somewhere between 58 and 65 degrees, depending on the exact style and/or varietal. In general, complex, mature wines should be served on the warmer end of that spectrum (61 to 65 degrees), which allows drinker to appreciate the full potential of their bouquet. Tannic reds should also be served in the 61 to 65 degree range, since cooler temperatures tend to exaggerate their astringency. Lighter reds, especially those with decent acidity, should be served colder. 55 degrees is appropriate.
White wines should be served colder than reds but not so cold as to mute whites’ already more delicate aromatics. That means you should chill your bottle to somewhere between 45 and 55 degrees, depending on the grape and style. As a general rule, complex, medium- and full-bodied whites should be served on the warmer end of that range, while lighter whites should be served colder to maximize their refreshing qualities. Sparkling whites are served very cold to maintain their crisp carbonation. Sweet white wines are also generally best quite chilled, since warm temperatures can make them seem cloying.
YOU CAN USE THIS CHART AS A GUIDE TO SERVING TEMPERATURE:
|Grape / Style||Serving Temperature|
|Ice wine||43-45 F|
|Sparkling Wines||43-45 F|
|Chenin Blanc||45 F|
|Pinot Gris / Grigio||45 F|
|Sauvignon Blanc||45 F|
|White Bordeaux Blends||50-55 F|
|Cabernet Franc||55-60 F|
|Pinot Noir||55-60 F|
|Cabernet Sauvignon||60-65 F|
|Red Bordeaux Blends||60-65 F|